This is my own version of French Baguette made by an Italian 😆 It is crispier and chewier than Italian bread due to its double rise, less yeast, and steam created by a water bottle. I also use a baguette pan for this recipe. So You will need a spray bottle filled with water and a baguette pan.
4 cups unbleached bread flour (King Arthur)
1.5 teaspoons active dry yeast
2 teaspoons salt
1 3/4 cups tepid water (you may need a little more depending on how accurately measured your cups of flour are)
In standing mixer mix dry separating salt from yeast
Add in water and mix in number 2 setting for 7 minutes.
You’ll know after a seconds if it needs more, not too sticky not too dry
Cover with plastic in bowl and place in warm draft free area until double in size, about 1.5- 2 hours. I use my above stove microwave with the stove light underneath turned on.
Punch down and place back until double in size, about 1 hour.
Press out dough into 2 flat rectangles slightly shorter than the length of the pan.
Roll up tight and pinch and seal seams & ends.
Preheat oven to 450
Place on (pre oiled) baguette pan and cover with a light cloth until double in size, about 1 hour.
Slash tops 2-3 times at diagonal about 1/4 inch deep, I use my sharp bread knife.
Place in oven and spray oven with water and close door quickly!
Bake 15 minutes at 450 then lower to 375 and bake 15-20 more minutes.
Voila!
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